Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Russet potatoes |
| 4 tablespoons | Unsalted butter |
| 1 medium | Yellow onion; peeled, quartered, |
| ; and sliced 1/4-inch | |
| ; thick | |
| 1 teaspoon | Finely chopped garlic; up to 2 |
| 1 tablespoon | Paprika |
| Salt and freshly ground black pepper; to taste | |
| 3 tablespoons | Finely chopped parsley |
1. Preheat the oven to 375 F. Place the potatoes on a baking sheet and roast until just cooked, 50 to 60 minutes or until just tender.
2. Let the potatoes cool and cut into cubes. Melt the butter in a 12-inch cast-iron skillet and saute the onions until golden brown.
3. Add the garlic and saute for 1 minute. Add the potatoes, paprika and continue cooking until the potatoes become brown.
4. Season with salt and pepper to taste and add the parsley. © 1997 Lifetime Entertainment Services. All rights reserved.
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